This turned out so good, I had a heck of a time leaving it alone long enough to cool. That's the problem with a lot of breads; you want to dive right in, but you need to let them rest to get that nice texture you're looking for. Cutting into a loaf of fresh bread before it has had a chance to cool may prevent it from fully cooking and can often cause it to turn out dense or gummy.
1 packet rapid-rise yeast
1 T butter
1 t jarred minced garlic with red
peppers or 1 clove garlic and
1/2 c fresh parsley, chopped
2-3 scallions, chopped
1/2 t each Salt and Pepper
1/4 c fresh dill, chopped
1/2 c water
1/2 c light sour cream
1 T butter
1 T sugar
1 t salt
2 1/2 c flour
Sprinkle the yeast into the bowl of your stand mixer or food processor. If using a food processor, make sure you have the dough blade in place.
In 1T of the butter, sauté the garlic, scallions, and parsley, seasoning with the salt and pepper, until just wilted. Remove from heat and set aside. Once that mixture has cooled, you can stir the dill into it, but you do not want to cook the dill.
Combine the water, sour cream, remaining 1T of butter, sugar, and salt, heating until the butter has melted and the sour cream has been incorporated. If the mixture is too hot for you to comfortably stick your finger in it, set it aside for a minute.
While the sour cream mixture is still warm, pour it over the yeast and walk away for 5" to give the yeast a chance to activate and foam up. If your liquid is too hot, it can kill the yeast, and you won't get a nice rise.
Add a half cup of flour to the yeast mixture and give it a quick spin to incorporate, then start alternating between adding flour and adding your herbs in 3 or 4 stages.
Allow the mixer/processor to run for 5-8", kneading the dough until it comes together in a ball. (In my case, using the food processor on bread for the first time - run it until the jumping scares you into thinking the machine is going to take flight.)
Lightly spray or oil a large bowl, turning the dough in the oil to coat. Cover and set inside your oven, away from any drafts, and let rise for about 45".
Take the bowl out of the oven and preheat to 375.
Punch down the dough, kneading it several times, and set in a lightly-sprayed pie plate or cake round to rest while the oven heats up.
Bake for 35-40" until golden and allow to cool completely before cutting.
First stop - toast. I couldn't resist. After smelling it for so long, I had to have toast last night to try it.
It was delicious and had a very delicate texture.
Today's lunch was grilled cheese. A few slices of muenster with a spinkle of a shredded mozzarella/cheeddar blend. Soooo good!
If I don't end up eating the whole loaf, I'l cut what's left and slow toast it into croutons.